Then there was the lunchtime discussion with Russ. He is rightfully concerned (i.e. confused) about the timing of buying a house. On the one hand he has organized a bridge mortgage to start building before we sell this house, he has spent time on his design program drawing up some changes for the house and he has been doing research for several technical features. On the other hand he continues to say ”we can’t make decisions until we know for sure what we will sell this house for”. The man is mentally confused.
And me? My day spiraled around me… feeling grateful that the soup kitchen clients had a warm morning place and a hot meal to begin their day and sad that so many locals spent a very inclement night camping in the backdrop of Durango; grateful for how Russ looks after us financially and sad that he fears the next step. My shifting day bouncing among the spirals of confusion sent me to the kitchen. I’d bake! Yes, I had all I needed: a kitchen, the ingredients, the oven and options…let us not dismiss the bliss of options. But what kind of cookies? My muddled mind was exasperated and just gave up…make them all!
Sometimes patience is the only way to work through confusion. Sometimes we need to remind ourselves that no one goes through life on a path of no resistance. We all have moments of confusion, we all have times of being ‘lost’ and these repeat themselves over and over throughout life. Nobody is exempt from these feelings; it’s all a part of the human journey. Sometimes, in those moments, the best thing is a warm meal, letting go and working on faith or making cookies!
Peanut Butter Chocolate Chip Cookies… for your baking, eating and sharing pleasure
1 cup Ghirardelli Semi-Sweet Chocolate Chips
1/2 cup butter, softened (1 stick)
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 cup unsifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt (optional)
3/4 cup dry-roasted unsalted peanuts, chopped
DIRECTIONS
Preheat the oven to 350°F.
In a large mixing bowl, cream the butter, peanut butter, brown sugar, and sugar until well blended. Beat in the egg, milk, and vanilla.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture.
Stir in the chocolate chips and peanuts.
Chill the dough in the refrigerator for 15 minutes.
Drop heaping tablespoons of dough onto an ungreased cookie sheet. Bake 12 to 14 minutes, or until the edges are golden brown.
Cool 1 minute on cookie sheet, then transfer to wire cooling racks.